Snowball Cookies

I hope you’ll share whatever New Years resolutions you may come up with! I’m hoping 2013 will be busy for me as well 🙂

Ooh these look yummy, but how much vanilla do you need to add, it doesn’t appear to be on the recipe!

I made these (using my own probably identical recipe) with Bob’s Red Mill gluten-free baking mix. People didn’t know the difference! I think they weren’t as crunchy, but still tasty!

These cookies look wonderful and simple! I made a cookie that seems similar with matcha quite a while ago, They were called meltaways and they were so delicious. I’ll have to give your recipe a try, maybe with chocolate on top!?

I’ve made mexican wedding cakes for the last two years as part of gifts I gave out to friends and family. They are SO good! This year I used half pecans and half hazelnuts, and soy free Earth Balance for the butter. YUM!

I made these for Christmas and I still have some left. I actually made these before this post from a regular Betty Crocker recipe but instead of the regular butter called for, I used my Earth Balance vegan sticks…….turns out it was this exact recipe! I did not miss the “real” butter” at all! Love these cookies!!!!!!!

These look amazing! I personally would much rather stuff my face with cookies than drink champagne. I think I will try these with spelt flour and almonds instead of walnuts. Yum!

Have you heard of OneWord365? It’s all about choosing one word that can guide how you want to grow and live in the next year. Could be more meaningful (and lasting!) than a simple old New Year’s resolution.

Oh – and I plan to try the cookies with almonds!

I made some yesterday and used almond – they turned out pretty good, with just the lightest of almond taste. Thanks for the recipe and happy new Year!

I am with you, I just like to make changes in life as I need, not waiting for the 1st. But a few years back I started to make resolutions that were simple and doable. Like – learn to make more variations of salads, instead of just lettuce and tomato. That year I learned to make so many different salads, it was great and really expanded my “we’re having a salad with dinner” 🙂
This year I plan to moisturize more. Hopefully, at the end of 2013, my skin will be silky smooth and soft!
btw, I am obsessed with your website! Thanks for all of the great recipes and the time you take creating them!

These are my favorite holiday cookies!! And I’ve made them several times with earth balance sticks with no problem. I sub that or ococunt oil for most baking now. My mother always made them with pecans so I do, too. I never thought to use different nuts. But, now I’ll have to try these with walnuts. Thank you for posting this fun alternative recipe.

Love these kind of cookies!!! New Years resolution for me, is to eat healthier and exercise more!!! Have a wonderful New Years Katie!!

My mother and grandmother made these for years, and now I make them GF. Our recipe uses more ground almonds and just a bit of flour, and I have converted to GF quite successfully. One difference is that my Mom always made them at least 2 weeks before Christmas and stored them packed in powdered sugar. They keep for a long time if you can stay out of them, and get better with age. My grandmother got the recipe back in the 1930’s from a baker friend in Reno, Nevada who called them “Little French Cakes.”

Those have been my favorite holiday cookie for as long as I can remember. I veganize them the same way. So good! Have a happy new year 🙂

These look so tasty. I just want to plop each one in my mouth!

Hi Katie! Can’t wait to make these, they look amazing! Im 13 years old and today I finally started my healthy food blog! I know you have to start small, but do you have any tips for me about blogging? I am obsessed with Chocolate Covered Katie and you have inspired me to create my blog! Thank you so much! -Isabel 🙂

I guess my resolution though is to be slightly less orthorexic but also to convince the members of this household that just because i buy exotic foods (such as lentils or beans) that are good for health doesn’t mean i’m overly health concious.

I’m kind of sick of them thinking that I’m orthorexic because I don’t eat chips, breakfast cereal, instant oatmeal, or refined grains, and I use stevia instead of sugar.

These look perfect for winter AND New Years!!! My resolution for 2013 would have to be to eat and make more good food 🙂

Oh gosh…resolution…well, the worst habit of mine is my sweets craving…I admit I go through at least a dropper bottle of stevia per month…and in a weak moment I may use a Splenda even though it’s horrible for us! So, I’m trying to focus more on savory than sweet to try to break the habit. Any advice on sweet cravings, Katie? 🙂 Happy New Year! I really enjoy your blog.

I’m not sure if anyone has posted this yet, but I had great results using Bob’s all purpose gluten free flour. I did end up with a wetter dough so I added flour I until it rolled into a firm, unsticky ball. I also used raw, ground almonds. They turned out just like I remember, and all my omni friends couldn’t get enough!

Wow! I like this version Katie. I will have to try it and agreed- it does not matter one bit that the holidays have wrapped. 😉

Did not work out for me. They just fell apart while in the oven.
Don’t know why, I used the same amounts as stated in the recipe, except i used almonds instead of walnuts. ._.

I’m not vegan, so we make ours with butter, but we also use almonds (nothing against walnuts; almonds are just what we usually have in the house already). 🙂

I used peanut butter in place of the butter spread and pecans instead of almonds and the result was a nuttery buttery mess! I had to use unreal amounts of oil to get the dough to stick together and it reaked of peanut butter and the dough was still crumbly, I got done forming half the dough into balls and put those on a pan and into the oven and tossed out the other half. Moral of the story: DONT USE PEANUT BUTTER

I’ve made these twice and theyre soooo yummy. Here’s a tip: don’t over bake them! especially if using ww flour! I made this mistake the second time I made them and thy came out really dry

I am seriously in heaven right now! I just made these and they are BETTER than the cookies my grandma makes!!! My family needs to get home soon, or I may actually eat all of them myself. lol

I don’t like to make substitutions, but I didn’t have pastry flour so I used half spelt/half all-purpose and they are PERFECT! Thanks!

Can we use coconut oil instead of spectrum? Does tapioca flour work as a flour? Thank you

These were amazing. I used pecans and toasted them beforehand. The powdered sugar didn’t stick as well as the one in the photos. I rolled them in the sugar while they were still warm.

Would like to know if anyone have made these Russian Tea Cakes and added cocoa to the dough mixture? Would like to know how much more sugar would be needed if I added 1/3 cup of cocoa to the existing recipe. I will also dip them in Melted chocolate instead of powdered sugar.
Thanking you i advance.

Can you make these without nuts?

Delicious cookies! My family love them.I use your recipes all the time and no one ever knows there healthy recipes! I also love your recipes because I have a sensitivities to meat. Theses cookies truly melt in your mouth. i will be making them all holiday season. Thanks Katie for all your recipes!

Can we see the calorie count.

Yummy, I absolutely HAVE to try making these! They look far too easy. Love that these cookies look so soft, powdery, and delectably irresistible. I have to try this with sugar free powdered sugar!

looks and sounds delicious!! That is a beautiful tart and a fantastic sounding recipe. Your posts are always easy to understand and Helpful.

My mommy makes Russian Tea Cakes. Ofdly, the holidays haven’t been the same for years, and now there is always some new easy way that forgets the prayer and meditation of tradition, that takes the time of preparation to focus on the nature of ur life that gives and shares.

I made the snowball cookies with some substitutions. I used einkorn flour, the coconut oil rather than butter, and raw macadamia nuts. They tasted just like the Mexican Wedding Cookies I remember eating as a kid. However, they didn’t stay in a nice round ball shape, but melted down to what looked like regular cookies – maybe not quite as flat as a regular cookie. I thought maybe refrigerating the dough for 10 minutes or so prior to rolling them into balls would help them retain their shape, but it didn’t. The first batch that went in the oven was at room temperature when they went in the oven, but when they flattened, I decided to refrigerate the remaining dough, but the refrigerated ones were really difficult to get into a ball shape (the coconut oil got too hard, I guess), and they still flattened.

Can you make these with almond flour?

Great recipe! I made these for Christmas and they were amazing! I used pecans and added a teaspoon of vanilla too! I also made my own powdered sugar from the turbinado sugar I had on hand.

Is it a tablespoonful I should be proportioning out?

Absolutely wonderful recipe! I love how light and easy these cookies are to make. I used vegan butter instead of regular butter, and they are unbelievably good! Thanks, Katie, for this fantastic recipe!

Hi

Can i make these cookies with half cup of butter and half cup of coconut oil mixed together??

i made these delicious things with pecans the first time with my dad’s girlfriend’s recipe and they turned out amazing. This time, i tried your recipe and used walnuts and they also turned out perfect. I added vanilla and salt, though, as the first recipe I used had some and i feel like it makes a good difference. thank you!!

Thank you so much for this recipe!

I made this with coconut oil. It was so wet, I refrigerated it, but then had to leave it out to room temperature. I re-whipped it, but it was still very sticky. I made a “flour” with almonds, flour and powdered sugar until it was dry enough to handle. That worked just fine.

I used to love it when my mom would make these, & how the buttery almond flavor compliments the powdered sugar just enough to make you believe that it actually melts in your mouth. One of my favorite treats during the holidays. Mmm these are so good and so much easier to make than I ever knew. I just made them for the first time & my fiance’ has never had them before, well he’s a picky eater & loves to cook & he likes them so good thing they turned out!

I don’t need to “try” these, Katie! This is my favorite snowball cookie recipe, and I’ve tried many!! Can’t wait to make them again.. thanks for the recipe. (I am also anxious to try the chocolate mint variation!)

Christel in Michigan

Has anyone made these with half butter and half coconut oil? Wondering how this would be compared to all butter.